Thursday, August 21, 2014

Chicken Scaloppine with Peperonata

I ripped this recipe out of my May issue of Cooking Light and figured it would be fairly easy to make vegan and delicious. I was correct on both counts. I love Gardein products and their Chick'n Scallopini made this a breeze to whip up.
  • 2 tablespoons extra-virgin olive oil
  • 1 large green bell pepper, cut into 1/2-inch-wide strips 
  • 1 large yellow bell pepper, cut into 1/2-inch-wide strips
  • 1 cup vertically sliced yellow onion 5
  • 5 garlic cloves, thinly sliced
  • 1 cup halved grape tomatoes
  • 2 tablespoons thinly sliced fresh basil
  • 2 teaspoons balsamic vinegar (I had black garlic balsamic vinegar)
  • 3/4 teaspoon kosher salt, divided
  • 1 package  Gardein chick'n scallopini
  • 1/2 teaspoon freshly ground black pepper
  • 3 tablespoons all-purpose flour
  • 1 1/2 tablespoons Earth Balance margarine

Heat a large skillet over medium heat. Add oil to pan; swirl to coat. Add bell peppers; cook 3 minutes, stirring occasionally.

Add onion and garlic; cook 10 minutes, stirring occasionally.

Add tomatoes; cook 1 minute or until tomatoes wilt. Remove from heat; stir in basil, vinegar, and 1/4 teaspoon salt.

Remove pepper mixture to a bowl and set aside.

While pepper mixture cooks, sprinkle chicken evenly with remaining 1/2 teaspoon salt and black pepper. Dredge in flour; shake off excess.

Melt Earth Balance in a large skillet over medium-high heat. Add chicken; cook 2 minutes on each side or until golden and done.

Serve chicken with bell pepper mixture. I sauteed zucchini and yellow squash in a little oil with lots of garlic and made Couscous as sides. UMMM good.


  1. Mmmm... this is my favorite kind of meal! Love lots of sauteed veggies.

    1. Kelly,
      We love them sauteed and also grilled. This was a really great way to use up some squash. Thanks for stopping by my kitchen.